E d u c a t i o n f o r E m p l o y m e n t 16 www.kresa.org/efe Is this course right for you? Do you like to create good food for your family and friends, try new recipes, work with people and be creative? Can’t get enough of the Food Network? If so, then this is the course for you. Credits // Certification n 4th Related Math Credit n Visual Performing & Applied Arts Credit n College Credit (Articulation): Baker College, Davenport University, Ferris State University n ServSafe Certification Training n Standard First Aid & Adult CPR Certificate Eligibility // Prerequisites n Junior or Senior Career Data // Jobs baker, caterer, chef, dietician, food services worker/manager, food preparation worker, institution cook, meat cutter, nu- tritionist, pastry chef, restaurant owner, sous chef For salary information go to: http://snipurl.com/salaryinfo “The culinary arts program has inspired me to pursue a career in the food industry. I’ve learned basic culinary skills and we created a family. In the food industry your attitude with people really counts. Joining this class showed me a new kind of love and improved my people skills. Culinary arts is for you if you love working with others and you have a passion for food.” - Sarah Hensley, Alumna Culinary Arts Business, Management, Marketing & Technology Pathway Students taking this course will learn the fundamentals of cooking and baking as well as the science of food safety, the fundamentals and science of food handling, food prep and service, sanitation and safety, maintenance of tools and equipment, and nutritional guidelines. Students also develop the cooking and baking skills necessary to be successful in the culinary industry. The course will emphasize creative, hands-on food preparation, as well as professionalism and work habits required in this industry. Students will have the opportunity to receive work-based training such as job shadowing, field trips and other experiences at area restaurants. The curriculum includes the National Food Industry standards for the ServSafe Certification, an industry credential that verifies that an applicant entering the workforce has the necessary skills for employment. Culinary Arts Business, Management, Marketing & Technology Pathway
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E d u c a t i o n f o r E m p l o y m e n t16
www.kresa.org/efe
Is this course right for you? Do you like to create good food for your family and friends, try new recipes, work with people and be
creative? Can’t get enough of the Food Network? If so, then this is the course for you.
Credits // Certification n 4th Related Math Credit n Visual Performing & Applied Arts Credit n College Credit (Articulation): Baker College, Davenport University, Ferris State University n ServSafe Certification Training n Standard First Aid & Adult CPR Certificate
Eligibility // Prerequisites n Junior or Senior
Career Data // Jobs
baker, caterer, chef, dietician, food services worker/manager, food preparation worker, institution cook, meat cutter, nu- tritionist, pastry chef, restaurant owner, sous chef
For salary information go to: http://snipurl.com/salaryinfo
“The culinary arts program has inspired me to pursue a career in the food industry. I’ve learned basic culinary skills and we created a family. In the food industry your attitude with people really counts. Joining this class showed me a new kind of love and improved my people skills. Culinary arts is for you if you love working with others and you have a passion for food.” - Sarah Hensley, Alumna
Culinary Arts Business, Management, Marketing & Technology Pathway
Students taking this course will learn the fundamentals of cooking and baking as well as the science of food safety, the fundamentals and science of food handling, food prep and service, sanitation and safety, maintenance of tools and equipment, and nutritional guidelines. Students also develop the cooking and baking skills necessary to be successful in the culinary industry.
The course will emphasize creative, hands-on food preparation, as well as professionalism and work habits required in this industry. Students will have the opportunity to receive work-based training such as job shadowing, field trips and other experiences at area restaurants. The curriculum includes the National Food Industry standards for the ServSafe Certification, an industry credential that verifies that an applicant entering the workforce has the necessary skills for employment.
Culinary Arts Business, Management, Marketing & Technology Pathway
Is this course right for you? Do you like to create good food for your family and friends, try new recipes, work with people and be
creative? Can’t get enough of the Food Network? If so, then this is the course for you.
Credits // Certification n 4th Related Math Credit n Visual Performing & Applied Arts Credit n College Credit (Articulation): Baker College, Davenport University, Ferris State University n ServSafe Certification Training n Standard First Aid & Adult CPR Certificate
Eligibility // Prerequisites n Junior or Senior
Career Data // Jobs
baker, caterer, chef, dietician, food services worker/manager, food preparation worker, institution cook, meat cutter, nu- tritionist, pastry chef, restaurant owner, sous chef
For salary information go to: http://snipurl.com/salaryinfo
“The culinary arts program has inspired me to pursue a career in the food industry. I’ve learned basic culinary skills and we created a family. In the food industry your attitude with people really counts. Joining this class showed me a new kind of love and improved my people skills. Culinary arts is for you if you love working with others and you have a passion for food.” - Sarah Hensley, Alumna
Culinary Arts Business, Management, Marketing & Technology Pathway
Students taking this course will learn the fundamentals of cooking and baking as well as the science of food safety, the fundamentals and science of food handling, food prep and service, sanitation and safety, maintenance of tools and equipment, and nutritional guidelines. Students also develop the cooking and baking skills necessary to be successful in the culinary industry.
The course will emphasize creative, hands-on food preparation, as well as professionalism and work habits required in this industry. Students will have the opportunity to receive work-based training such as job shadowing, field trips and other experiences at area restaurants. The curriculum includes the National Food Industry standards for the ServSafe Certification, an industry credential that verifies that an applicant entering the workforce has the necessary skills for employment.
Culinary Arts Business, Management, Marketing & Technology Pathway
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